Carrot Soup

Don’t let the name fool you, this recipe is hearty and delicious! I’ve added some roast potatoes topped with rosemary as a side, but any winter warmer will go perfectly with this dish. (hint hint crusty bread).

This recipe serves 1 – 2 and is:

GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN FRIENDLY

Ingredients

1 teaspoon of Coconut Oil, for cooking

6 Carrots, thinly sliced

1 whole Leak, roughly chopped

1 tablespoon of Ginger, grated

2 cups of Vegetable Stock

2 cups of Water

Salt/Pepper, to taste

Fresh Dill, to serve

Method

Heat Coconut Oil in a skillet on a medium heat

Add Carrots, Leak and Ginger, simmer on a low heat for 6 – 8 minutes

Add Vegetable Stock and Water, bring to boil

Cover, and leave to simmer on a low heat for 25 minutes

Remove from heat, and in a food processor blitz mixture for 30 seconds

Add Salt/Pepper

Serve, add Dill

ENJOY!

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About the author

Stephanie is an Author, as well the Creative Director at The Coeliacs Kitchen. She is tertiary educated in both Education and Communications, with a passion for advocating for those with Coeliac Disease.